93 chocolate espresso cups Recipes
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unsweetened chocolate squares, butter, eggs, beaten and13 Moreunsweetened chocolate squares, butter, eggs, beaten, all-purpose flour, salt, granulated sugar, vanilla extract, espresso powder (up to 1 tbsp), walnuts (optional) or 1/2 cup pecans, chopped (optional), butter, cream , add more to make easier to spread if needed, powdered sugar, peppermint extract, butter, unsweetened chocolate squares30 min, 16 ingredients
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whole wheat pastry flour and11 Morewhole wheat pastry flour, espresso powder (freshly ground ), baking soda, baking powder, sea salt (finely ground ), cocoa powder (not dutched), unsalted butter, room temperature (soft to the touch), granulated sugar (or 1 1/2 cups and 1/2 cups dark brown sugar), eggs, vanilla extract, semi-sweet chocolate chips, chocolate-covered coffee beans25 min, 12 ingredients
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sugar , plus, more sugar (for the whipped cream) and8 Moresugar , plus, more sugar (for the whipped cream), cornstarch, instant espresso powder , plus, more instant espresso powder (for the whipped cream), whole milk, semi-sweet chocolate chips or 1 cup bittersweet chocolate, unsalted butter, vanilla extract, heavy whipping cream2 hour , 10 ingredients
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butter, softened, sugar and10 Morebutter, softened, sugar, pastry flour (or 3/4 cup cake flour plus 1/2 cup all-purpose flour), ground, toasted hazelnuts, four 8-oz. package. cream cheese, softened, sugar, eggs, vanilla, half-and-half or light cream, all-purpose flour, instant espresso powder mixed with 2 tbsp. boiling water, semisweet chocolate pieces, melted and cooled12 ingredients
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cappuccino-flavored instant coffee mix, water and7 Morecappuccino-flavored instant coffee mix, water, betty crocker double chocolate chunk or chocolate chip cookie mix, vegetable oil, egg, betty crocker rich & creamy chocolate frosting, coffee-flavored liqueur, chocolate-covered espresso beans9 min, 9 ingredients
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Chocolate Espresso Cupslowfat evaporated milk, divided, granulated sugar and8 Morelowfat evaporated milk, divided, granulated sugar, granulated instant espresso powder (or 3 tsp instant coffee), coarse salt, chocolate chip, cornstarch, water, unsweetened cocoa powder, chocolate-covered coffee beans27 min, 10 ingredients
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Chocolate Espresso Cups (Giada De Laurentiis)whole milk, espresso and3 Morewhole milk, espresso, dark chocolate, chopped into small pieces, sugar, vanilla extract20 min, 5 ingredients
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Chocolate Pots de Creme (Alexandra Guarnaschelli)whole milk, half-and-half, almond extract and7 Morewhole milk, half-and-half, almond extract, vanilla bean, split and seeds scraped, chopped semisweet chocolate, eggs, dark cocoa powder, granulated sugar, espresso cups or other small cups, cream , for serving50 min, 10 ingredients
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Molto Mario Flourless Chocolate Espresso Cake Tort...unsalted butter, plus more for greasing the pan and7 Moreunsalted butter, plus more for greasing the pan, granulated sugar, eggs, separated, instant espresso, dutch-processed cocoa powder, dark rum or marsala 1 1/2 cups ground, toasted, blanched almonds, sugar , for dusting, flour ,regular or gluten free, for coating the pan30 min, 8 ingredients
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Espresso Bean Topped Chocolate Tartsheavy cream or 3/4 cup whipping cream or 3/4 cup double c... and6 Moreheavy cream or 3/4 cup whipping cream or 3/4 cup double cream, instant espresso coffee powder, granulated sugar, unsalted butter, semisweet chocolate, chopped, unsweetened chocolate, chopped, chocolate covered espresso bean candies, garnish16 min, 7 ingredients
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Chocolate Hazelnut Espresso Biscotti With Chocolat...chocolate espresso sorbet and11 Morechocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.40 min, 12 ingredients
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Espresso Crunch Cupsbutter or margarine, softened, powdered sugar and5 Morebutter or margarine, softened, powdered sugar, crushed chocolate-covered espresso beans (4 oz), kahlua, salt, milk chocolate morsels, shortening7 ingredients
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Fudgy Espresso Brownie Bitesespresso powder, water and5 Moreespresso powder, water, vegetable oil or 1/2 cup canola oil, eggs, fudge brownie mix, semisweet chocolate morsel, walnuts, chopped32 min, 7 ingredients
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Chocolate Wafer Cookie Dessert (Famous Wafers Copycat)granulated sugar, unsalted butter, salt, baking powder and10 Moregranulated sugar, unsalted butter, salt, baking powder, espresso powder, egg, vanilla extract, unbleached all-purpose flour, black cocoa, dutch-processed cocoa powder, whipping cream or 2 cups heavy cream, dutch-processed cocoa powder, sugar, espresso powder46 min, 14 ingredients
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